• Warm the milk in a saucepan (or in the microwave). Add teabags (or loose tea). Let it brew while the milk cools.
• Line a baking sheet with parchment paper.
• In a mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda. Cut in the cubed butter with a pastry cutter or with your fingers until it resembles fine crumbs.
• Remove the tea bags from the cooled Earl Grey-infused milk of if you added loose tea, strain the milk. Stir in the orange zest and beaten egg into the milk.
• Add the milk-tea mixture to the dry ingredients, stirring until just combined.

Making wedge shapes:

• Turn the dough onto a lightly floured surface. For wedge scones; shape the dough into a disc shape about 1 to 1.5 inches thick. Cut into equal triangle-shaped wedges and place on a parchment-lined baking sheet.

Making round shapes:

• For round scones, roll the dough from 3/4-inch to 1-inch in diameter. Using a round-shaped biscuit cutter, cut into shapes and place on a parchment-lined baking sheet.

Baking Scones

• Preheat the oven to 400°F and chill the shaped unbaked scones for 15 minutes, or until chilled.
• Once the oven is preheated and the scones are chilled, bake for 15 to 20 minutes, depending on the shape and thickness, or until golden brown.
• Transfer to a wire rack to cool slightly before glazing or serving.

Orange Glaze

• In a small bowl whisk together the powdered sugar and orange juice until smooth. Drizzle the top of each cooled scone.